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More Eggless Cookies

Piped Cookies

Butterscotch Ginger Creams

Preheat the oven to 160C/325F/Gas mark 3

Cream the butter and sugar in a small bowl until light and fluffy. Stir in the sifted flour and ground ginger. Spoon the mixture into a piping bag fitted with 2cm fluted tube. Pipe 2 l/2cm stars about 3cm apart on greased baking trays, bake for about 10 minutes or until lightly browned. Cool on trays.

Sandwich the Cookies with butterscotch cream; dust with sifted icing sugar, if desired.

Butterscotch Cream: Combine the butter and brown sugar in a pan, stir over low heat until sugar is dissolved and butter melted. Add the cream, stir over heat until smooth. Remove from the heat, gradually stir in sifted icing sugar; cool.